5 Good Soups From Around the World


Thank you to Khulan, Ti, Ali, Polyana, and Nicky for sharing your soups with us all! Link to Polyana’s cookbook: You can also find them on Instagram here: RECIPES Bantan: (I used beef bones for the broth and 1/2 beef bullion cube) Sorbat Adas: Chinese Oxtail Soup Ingredients (Large Pot/ 3-4 servings) 6 oz of tomato paste 1 pound of oxtail bones Half a head of Chinese Cabbage 2 carrots 4 white potatoes or any waxy variety 8 slices of ginger 2 tsp salt 2 tsp white pepper 2 tsp sugar ** Additional seasonings will be added to taste at the end . Instructions 1. Slice ginger and add to a pot of water. 2. Pat dry oxtail bones before placing them in the pot. 3. Bring to a boil and remove scum from the top. Then reduce to simmer for 1 hour. 4 Meanwhile, roughly chop vegetables into bite-sized chunks. 5. Once 1 hour has been reached, remove any remaining scum. Then add in tomato paste, vegetables, and seasonings. 6. Bring to a boil, then reduce to simmer for about 30 minutes, or until potatoes and carrots are tender. 7. Add additional seasonings to taste. This dish is amazing with white rice or you can enjoy it however you like! Caldo de Ovos (recipe by chef Christiano Campos) Ingredients • 2 tablespoons Worcestershire sauce • ½ yellow onion, chopped • 2 tablespoons chopped bell pepper (any color) • 4 garlic cloves, minced • 1 tablespoon minced biquinho chili pepper (or another mild chili pepper) • ¾ pound (350 grams) lean ground beef • 1 tablespoon extra-virgin olive oil • 2 beef bouillon cubes, crumbled • 1 teaspoon urucum (or paprika) • 1 teaspoon ground cumin • ½ teaspoon ground black pepper • 4 tablespoons tomato extract • 8 cups (2 liters) water • 4-6 eggs • 1 cup (125 grams) fine grind cassava flour • Juice from ½ of a lime • 1 handful chopped cilantro (or parsley) Directions • Mix the Worcestershire sauce, onion, bell pepper, garlic and biquinho pepper with the ground beef in a bowl and set aside. • In a stockpot, heat olive oil over high heat, and sauté the ground beef. Reduce the heat to medium-low and allow to cook for about 5 minutes or until the beef has browned but is still moist. • Add bouillon cubes, ground cumin, black pepper and urucum (or paprika) to the pot and stir, cooking for another 5 minutes or so, until most of the liquid from the beef and vegetables has evaporated. Add the tomato paste and stir to combine. • Add 6 cups (1 ½ liters) of water and stir, removing any bits that may have stuck to the bottom of the pan with a spoon. • Once the soup comes to a boil, lower the heat back to medium-low and break the eggs into the pot, slowly stirring with a spoon so they cook as stringy pieces. Ideally, you’ll have one cooked yolk per person, which is why we indicate a range of eggs in the ingredients list. • In a bowl, mix the cassava flour with the remaining 2 cups (500 ml) of water, and with a spoon, slowly add the flour and water mix to the pot, stirring with each spoonful, so it does not clump. Keep stirring for another 5 minutes or until the flour is fully cooked. If you do get clumps, press them against the edge of the pot to disintegrate them. It’s okay if you’re left with some smaller balls of flour at the end, focus on breaking up the bigger ones. • Turn off the heat and add the lime juice and chopped cilantro. Taste and adjust seasoning and salt. Stir and serve hot in bowls, topped with chopped scallions, or more cilantro, or add a spoonful of dried or roasted cassava flour or farofa for some crunch. Groundnut Soup Ingredients 2-3 Tbsp oil 3 chicken legs 5 Tbsp peanut paste or unsalted peanut butter 1 L stock (or 2 cubes mixed veg/chicken/beef stock) 1 onion, chopped 1 chili pepper (more or less based on your taste) , chopped 1-2 cloves garlic (optional) 1 tsp grated ginger (optional) 1 fresh tomato, chopped or 1 can chopped tomato 1 Tbsp tomato paste Directions 1. Season chicken with black pepper & salt. Fry the chicken legs in the oil until brown. Set aside. 2. Fry the onion, chili, and if you like garlic and ginger. Add the tomatoes and tomato paste. Give it a stir. 3. Add stock and the peanut paste/peanut butter. 4. Let it boil for 15 minutes. If soup is too runny, add more peanut paste/butter. If too thick, add some stock. 5. Boil for another 15-30 minutes, until oil comes up. 6. Add the chicken back in and boil for another 15 minutes. 7. Serve with rice and/or baked or fried plantain! CHAPTERS 00:00 Intro 00:15 Mongolian Bantan (Flour Soup) 01:32 Trying Bantan 03:36 Chinese-American Oxtail Soup 05:20 Trying Oxtail Soup 06:51 Iraqi Shorbat Adas (Lentil Soup) 08:10 Trying Shorbat Adas 09 :50 Brazilian Caldo de Ovos (Beef & Egg Soup) 11:18 Trying Caldo de Ovos 12:40 Sierra Leonean Groundnut Soup (Peanut Soup) 14:46 Trying Groundnut Soup .





  1. Clear soup : oxtail soup , bakso ,& soto banjar+ lamongan
    Rich/ thick soup : sop merah , soto betawi ,& empal gentong
    Western soup : zuppa soup , cream mushroom soup ,& cream corn soup
    Chinese : fotiao qiang & crab asparagus soup
    Vietnam pho is also clear & flavorful

    Actually lemongrass+ garlics+ pepper r enough to make superb broth 4 soup , asEan style🤗💚

  2. I think the important thing about mutton as a meat is that the flavour is similar to lamb but much more intense. I don't think it is that similar to beef. Mutton is a bad deal for the farmer because, although mutton is more expensive than lamb, the price difference doesn't adequately cover the cost of feeding and nurturing the sheep for longer. Also, mutton is quite tough compared to lamb – so you want to cook it in a slow stew or soup. I like goat mutton even better than sheep mutton (because I was introduced to both by my Jamaican wife)

  3. Just for reference, cassava is also known in US as manioc — this is a common item to find in the South American shelves in supermarkets, at least in New England. Recipes written in Portuguese use the terms interchangeably, some areas of Brazil call it cassava and some areas call it "mandioca", and some places like the state of São Paulo have a big overlap where both words are used.

  4. Hello, from a fellow New Yorker! And I just want to say that I absolutely loved your video and subscribed immediately! Now I want to try every single recipe in this video! Everything looks delicious! I would have watched this video if it was an hour long, that’s how much I enjoyed it! And I also want to say that I loved all the earrings you were wearing for each presentation of every soup! And it would be great if you could share where you got them from and all that! (Or maybe YOU made them?😊) Thanks again for this video and I can’t wait to watch more of your videos! God bless you for sharing all this international yumminess with all of us! 🙏🏼❤️

  5. Okay I'm missing something in the Sierra Leone recipe: What is the green thing in the blender when the red tomato gets put in? Is it green onions (I only saw white onion bulbs cut), a green chili pepper, or something else green like possibly more cilantro since some was used for garnish? I can't figure out from the picture or the ingredients what the green thing definitely is.